Corn & Tomato Salad
photo by Rita1652
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 1⁄2 cups corn, frozen, thawed, can also use fresh
- 1 1⁄2 cups grape tomatoes, halved
- 1⁄2 lb mozzarella cheese, cubed
- 1 avocado, diced
- 1⁄2 cup cilantro
- 1⁄4 cup olive oil
- 1 tablespoon lemon juice
- salt and pepper
directions
- In blender combine cilantro, olive oil, lemon juice, salt, and pepper till smoth.
- In bowl combine corn, tomatoes, mozzarell, avocado, cilantro dressing and toss lightly.
- Refrigerate 15 minutes to 3 hours.
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Reviews
-
We loved this salad. I couldn't add avocado as the ones I bought hadn't ripened yet, but I certainly will add them next time! The dressing had the perfect proportion of lemon and oil so it was flavourful but not heavy or oily. I also loved the addition of the cheese- I've never added cheese to a salad like this before! Thanks for a definite keeper!
-
I made as directed, except I did add in some diced jalapeno peppers. I used fresh corn, straight off the cob. Eating this right out of the refrigerator makes for a pasty sauce...the olive oil solidifies. I recommend serving this after it has been at room temperature for at least 30 minutes, to allow the seasoning to blend and let the oils break down. Made for Zaar 123 Hits Wonder Tag.
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